Mexican Quinoa Casserole
This mexican quinoa casserole recipe is a delicious and healthy dinner!
Servings: 8
Ingredients
- 1.25 cups uncooked quinoa
- 2 medium onions diced
- 6 cloves of garlic minced
- 1 jalapeno pepper seeds removed and finely diced
- 1 red bell pepper diced
- 1 10 oz bag of frozen corn
- 16 oz enchilada sauce
- 2 cans of black beans drained
- 3 cups Mexican cheese blend shredded
- Juice of 1 large lime
- 1 tablespoon cumin
- ¼ teaspoon cayenne
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- salt
- pepper
For Serving
- diced roma tomatoes
- diced avocado
- sliced lime wedges
- Sour cream
- Tortilla chips
Instructions
- Rinse quinoa and cook according to package instructions, set aside
- Remove the seeds from the jalapeno pepper and dice finely
- Dice the garlic, onion, and bell pepper
- Combine the bell pepper, jalapeno, garlic, onion, 1 tablespoon of olive oil, and ¼ teaspoon each of salt and pepper in a skillet
- Sauté on medium high heat, stirring often, for 8-10 minutes, or until the peppers start to soften
- Add the frozen corn to skillet and cook for an additional 4-5 minutes
- In a large bowl, combine quinoa, skillet mixture, juice of 1 large lime, drained black beans, enchilada sauce, 1 ½ cups of cheese, cumin, cayenne, chili powder, and smoked paprika
- Stir well and add additional salt and pepper to taste, if necessary (I did not add any)
- Transfer mixture to a 9 X 13 baking dish
- Bake the quinoa enchilada casserole at 375 for 20 minutes
- Take casserole out of the oven and add the remaining 1 ½ cups of cheese on top
- Bake an additional 10 minutes, or until cheese is is bubbly
- Top with diced roma tomatoes and avocado. Serve with optional fresh lime juice, tortilla chips, and sour cream
Nutrition
Calories: 469kcal | Carbohydrates: 61g | Protein: 26g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 40mg | Sodium: 758mg | Potassium: 774mg | Fiber: 14g | Sugar: 6g | Vitamin A: 1323IU | Vitamin C: 28mg | Calcium: 339mg | Iron: 5mg